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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, crack the two large eggs. Add the granulated sugar and light brown sugar. Whisk until smooth and well combined, about 2-3 minutes.

Stir in the vanilla extract into the wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick, dark chocolate-colored dough forms. Be careful not to overmix.

Fold in the toasted hazelnuts and chocolate chips until evenly distributed throughout the dough.

Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2-3 inches wide. Flatten the logs slightly.

Bake the logs for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.

Reduce oven temperature to 300°F (150°C).

Carefully transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

Arrange the sliced biscotti cut-side down back on the baking sheet. Return to the oven and bake for another 15 minutes, flipping them halfway through, until dry and crisp.

Remove biscotti from the oven and transfer to a wire rack to cool completely.

Once biscotti are completely cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, stir in the coconut oil for a smoother consistency.

Dip one end of each biscotti into the melted chocolate. Place on parchment paper to set. Allow chocolate to harden before serving or storing.


Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, crack the two large eggs. Add the granulated sugar and light brown sugar. Whisk until smooth and well combined, about 2-3 minutes.

Stir in the vanilla extract into the wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick, dark chocolate-colored dough forms. Be careful not to overmix.

Fold in the toasted hazelnuts and chocolate chips until evenly distributed throughout the dough.

Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2-3 inches wide. Flatten the logs slightly.

Bake the logs for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.

Reduce oven temperature to 300°F (150°C).

Carefully transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

Arrange the sliced biscotti cut-side down back on the baking sheet. Return to the oven and bake for another 15 minutes, flipping them halfway through, until dry and crisp.

Remove biscotti from the oven and transfer to a wire rack to cool completely.

Once biscotti are completely cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, stir in the coconut oil for a smoother consistency.

Dip one end of each biscotti into the melted chocolate. Place on parchment paper to set. Allow chocolate to harden before serving or storing.
